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  • Please WAIT! Then SCROLL DOWN for FOURPEAKS BISCUITS    [ Are you in this picture? ]
    Ready to bake. Fourpeaks 
    Biscuits from Scratch

    Getting into the backcountry ways? Forget the toaster cakes & prepared cereals! Learn to bake these old fashioned hot little bread cakes from scratch. CLICK & GO!  (On this page.)   'Baking Powder' BISCUITS   Recipe Option: 'Cheese Dinner' BISCUITS   'Mrs. Eliot's' BUTTERED SCONES    'Mrs. Eliot's' MIXED SPICE    Recipe Option: CHEESE SCONES   More about the biscuits, measure abbreviations.   Guest Notes:  "My biscuits turned out well - Thank you for the recipe."   "Our time was spent walking, cooking, reading, and sleeping. Making scones and topping them with your grape nut jam"    Explore all Seven Fourpeaks Recipe Pages   (On the next page.)  Easy to print version of this page.

    'Baking Powder' BISCUITS
    Plan to try this recipe while you're here at Fourpeaks. We provide the rising flour. And a free jar of our therapeutic Raw Wildflower Honey. You just get the milk and butter. Time for breakfast? You're 15 minutes away from fresh biscuits with heavenly honey. Have you got time for this? We hope so! Happy Baking!
    Baking InstructionPREHEAT oven (hot) 450deg.
    Baking InstructionMeasure 3/4c MILK.
    Baking InstructionMix in bowl 2c FLOUR, 3t(1T) BAKING POWDER, 1/2t SALT . We supply this "rising flour", all ready mixed for you.
    Baking InstructionADD 4T (1/2 of 1/4lb stick) softened BUTTER to flour mixture. Blend by hand. ( Hard butter right out of the fridge won't blend easily. Plan ahead and leave butter out overnight. )
    Baking InstructionADD milk to flour mixture stirring with spoon till dough ball forms.
      Here's a baking tip.
    • Moisture control is important. When thoroughly blended the dough should be moist but not sticky. Too dry? Biscuits are hard like crackers. Too wet? Impossible to roll and they won't rise right.
    • Measure ingredients carefully. This is a tested recipe.
    • Reserve a bit of flour and add what you need to get correct dough consistency -or-
    • Reserve a bit of milk and add what you need to get correct dough consistency.
    Baking Instruction Turn dough out on floured board. KNEAD briefly. Press and roll to 1/2in. thick. (No rolling pin? Use wine, beer or coke bottle or just your hands.)
    Baking InstructionCut 2in. circles. (No cutter? Use empty tin can. Or cut any shape you like of about the same size. ) Knead remnant & cut quarters.
    Baking InstructionBAKE 12m on ungreased baking sheet. Makes approximately 12 biscuits.
    About the ingredients. Substitute buttermilk for a special flavor. Use butter only--not margarine. Use only unbleached flour. Try local mills for freshest flavor. Substitute graham (whole wheat) flour. Best if you can get it freshly ground.

    Optional recipe: CHEESE DINNER BISCUITS: Add 1/2t ground mustard, 1/4c grated cheddar style cheese to flour. Sprinkle with additional grated cheese before baking.

    'Mrs. Eliot's' BUTTERED SCONES
    An English favorite, we enjoyed them most in the countryside in Wales. They are very nice with afternoon tea, but we like them for breakfast, too. They keep for several days.
    Baking InstructionPREHEAT oven 425deg.
    Baking InstructionMix in bowl: 3c FLOUR, 4t BAKING POWDER, 1t Mrs. Eliot's MIXED SPICE (see recipe below), 4T SUGAR.
    Baking InstructionBEAT 2 EGGS in one cup measure and fill with MILK to one cup level (generous). Set aside.
    Baking InstructionADD 8T(1/4lb stick) soft BUTTER to flour mixture. Blend by hand.
    Baking InstructionAdd 1C Dried CURRANTS (Raisins, cranberries, peach or other fruit, finely chopped). Mix.
    Baking InstructionADD liquid mixture to flour mixture stirring with spoon. Turn out on floured board.
    Baking InstructionKNEAD briefly. Press and roll to 1/2in. thick. Cut 2in. circles. Knead remnant & cut quarters.
    Baking InstructionBAKE 12m on cookie sheet. Makes 18 scones.

    Mrs. Eliot's MIXED SPICE
    (Mixed Spice is not available in the U.S. Mix it yourself.)
    1-1/3 Tablespoons ground nutmeg.
    1-1/3 Tablespoon ground cinnamon.
    2 teaspoons ground ginger.
    1 teaspoon ground cloves.

    Optional recipe: CHEESE SCONES. Omit sugar, spice & currants. Add 1t ground mustard, 1c (scant) grated cheese to mixture. Sprinkle with additional grated cheese before baking.)

    More about the biscuits. The Baking Powder Biscuit is an American biscuit, very popular down South. The source for this recipe: London & Bishov, The Complete American-Jewish Cook Book, Harper, 1971, paper, p.95. Many other recipes were researched, but this has a perfect balance of milk, butter and flour. English scones have much more butter. The scone recipe is from Rose Eliot, English Baking, a great source for old fashion bread baking of all kinds.
    Measure abbreviations and conversions.
    C=cup, 8 USA fluid ounces (fl.oz.), 8.33 UK fluid ounces (UK fl.oz.), 237 milliliters (ml).
    T=tablespoon, 1/2 USA fluid ounce (fl.oz.).
    t=teaspoon, 1/3 tablespoon

      Seven Fourpeaks Recipe Pages. No sweets, less meat, more vegetable, a firm solid base of starch for the healthy food pyramid we've all heard about.
    • Quick and Healthy Recipes from Around the World.
    • Sushi Recipes (Homestyle)
    • Cafe Latte
    • 14 Homemade Jam Recipes from our Fourpeaks Old Farm.
    • Biscuits From Scratch to go with those homemade jams (Or wild honey).
    • 14 Homemade Pickle Recipes.
    • George's Homemade Dog Biscuits.


    • Fourpeaks offers an unequalled private hiking experience. CLICK HERE for more Vacation Activities right here at Fourpeaks. Fourpeaks fishing and swimming in the nearby scenic AuSable River. CLICK HERE for more Vacation Activities right here at Fourpeaks. Fourpeaks Outdoor Activities. A 700-acre private Adirondack wilderness right at your door. 20 miles of hiking/skiing trails. No traveling to get there. No crowds at the trailheads and summits. An unequalled nature experience with no people. River swimming and fishing at the nearby AuSable River. A wilderness lake. Lots more. Browse our 10 activity pages.  [CLICK HERE for Fourpeaks Adirondack Activities.]


      #1795 "My biscuits turned out well - Thank you for the recipe."
      Date: Mon, 9 Jul 2001
      From: Sharon J*** sharonl***@juno.com
      To: Martin@4peaks.com
      We enjoyed our stay. It was cozy, country, and comfortable.
      Everything you stated at your web site is just the way 4 peaks proved to be.
      We appreciate your straightforwardness and the opportunity to stay at 4 peaks.
      I think the rivers were our favorite. Gorgeous!
      My biscuits actually turned out well - in spite of MY cooking. Thank you
      for the flour, jam, and recipe. We enjoyed that the first morning of our stay.


      #1519 "Our time was spent walking, cooking, reading, and sleeping. Making scones and topping them with your grape nut jam"
      Subject: Greetings from Oneida Lake
      Date: Thu, 20 Sep 2001
      From: Dean F**** d***@cornell.edu
      To: YourAdirondackGuide@4peaks.com
      Hi Martin!
      We found our time in your back country satisfying and exactly what we
      wanted in a place away from the distractions of the world. The natural
      beauty of Fourpeaks was both serene and impressive. Integrated with this
      beauty were the awesome, lingering effects of the 1998 ice storm. Our time
      was spent walking, cooking, reading, and sleeping. Making scones and
      topping them with your grape nut jam was a perfect touch on our last day.
      In our opinion, this was a perfect mix for a weekend away. We still have
      some jam here at Oneida Lake that is being used sparingly on our morning
      toast.
      One of the thing that did disappoint us was the fact we planned such a
      short time at Fourpeaks. This is why we are planning now to visit again
      this November or early December. With luck the snow will be flying by then
      and provide a completely different caricature of the forest and mountains.
      Our dog Baxter also really enjoyed his time at Fourpeaks. He clearly loved
      the walks and all the different smells on the paths and in the cabin. He
      was fascinated with the wood stove and gas lights.
      Best wishes, Dean F**** and Sandy P***
      More about this. Keep reading.More about this. (Keep reading.)
      Subject: Re: Greetings from Oneida Lake
      Date: Tue, 25 Sep 2001
      From: YourAdirondackHost@4peaks.com
      To: Dean F*** d**@cornell.edu
      Dean and Sandra--
      It was a treat to get your email just returning from a visit with our
      daughter in NYC. We're happy you experienced the restorative quality of a
      walk in the woods away from it all. It's for that we built our places years ago.
      Jam making is now in high gear, so there'll be plenty for you to take home
      next time. November and December are perfect empty times.
      If you have a moment--would you remind me of something? I think you made
      the biscuits once with the original recipe and then again with spices (and
      more butter) for a richer quality, like Welsh scones. Can you remember the
      amount of butter you put in? Did you add fruit to the batch? I plan to make
      a "scone" optional recipe for the biscuit webpage.
      Best wishes, Martin
      More about this. Keep reading.More about this. (Keep reading.)
      Subject: Re: Greetings from Oneida Lake
      Date: Tue, 23 Oct 2001 13:31:42 -0400
      From: Dean F*** d**@cornell.edu
      To: VisitUs@4peaks.com
      Hi Martin!
      We have made the biscuits several times since our visit to 4 Peaks. We were
      not the couple who did it with spices or extra butter so that must be
      someone else you are thinking of. However, when we have made the biscuits,
      we have substituted extra virgin olive oil for the butter (1:1 ratio). We
      have also had great success adding items like fresh garlic, onions (dried
      and fresh), oregano, and basil to the mix to make it more rich. If you have
      any other questions, just email Sandra (sl***@cornell.edu).
      We still want to visit 4 Peaks later this fall or winter. Once we pick a
      weekend that works, we will email you. We have a keen interest in staying
      at the Ridge Camp this time.
      Hope all is well there!
      Best wishes, Dean F.
      More about this. Keep reading.More about this. (Keep reading.)
      Subject: Thanks for your email with biscuit update.
      Date: Tue, 23 Oct 2001
      From: Martin YourAdirondackHost@4peaks.com
      To: Dean F**** d***@cornell.edu, sl***@cornell.edu Dean--
      Thanks for your email with biscuit update.
      I've gotten a teeny bit more insistent that guests do some baking while
      they're here and almost all go along with it, many with very pleasant
      results.
      I will use your comments when update the page.
      Yes. Do come to Ridge. You'll like it.
      Best wishes, Martin
      PS I really thought it was you I gave the Welsh spices to in order to do
      the "English" scones. Well this will be an option when I do the page over.

      .Are you in this picture? CLICK HERE to find out. 
      Are you in this picture? Fourpeaks hosts now welcome paying guests to a 700-acre rest and playground for vacations in the Adirondack Great Camp tradition. Couples appreciate Fourpeaks secluded settings. Outdoor loving families have fun exploring our accessible wilderness. Folks with dogs enjoy the open spaces to run their pets. A private nature rereat. For a vacation away from it all.    Are you in this picture?  CLICK HERE to find out!    [More about this at Frequently Asked Questions.]

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